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June 2005
Upper Crust Steak Sandwich
Sirloin, top
round, and flank steak all work well for this sandwich. Sirloin
gives a good beefy flavor but somewhat irregular slices, top round
provides very even slices, and flank steak can be counted on for
great flavor. The meat is marinated in a simple mixture of garlic,
mustard, and lemon juice, then grilled, sliced, and piled onto
crusty bread with spicy arugula and meltingly soft onions.
Makes 4 hearty sandwiches
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2 pounds sirloin, top round, or flank steak
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1 tablespoon vegetable oil, more for brushing
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2 onions, thinly sliced into rings
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8 slices crusty bread
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mayonnaise or mustard (optional)
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large bunch of arugula, washed and trimmed
For the
marinade
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2 garlic cloves, finely chopped
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2 teaspoons Dijon mustard
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1 tablespoon Worcestershire sauce
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1⁄4 cup fresh lemon juice
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1⁄4 cup olive oil
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salt and pepper to taste
Make the
marinade: Whisk together the garlic, mustard, Worcestershire
sauce, lemon juice, olive oil, salt, and pepper. Put the steak in
a shallow dish, pour the marinade over it, cover, and chill the
steak for 2 to 12 hours, turning occasionally.
Light the grill or heat a heavy skillet until very hot. Drain the
steak and pat it dry, discarding the marinade. Brush the grill
rack or pan with oil and add the steak. Grill or fry the steak
over high heat until brown, 2 to 3 minutes. Turn and continue
cooking until the steak is done to your taste. Allow 2 to 3
minutes longer for rare meat, 4 to 5 minutes longer for medium
done, and test cooking with your fingertip (page 196). Transfer
the steak to a cutting board and let it rest for 10 minutes.
Heat the oil in a frying pan (if using the same skillet, wipe it
out first). Add the onions with salt and pepper and sauté gently,
stirring occasionally, until softened and brown, 10 to 15 minutes.
Toast the bread.
Slice the steak on the diagonal as thinly as possible, cutting
across the grain.
If you like mayonnaise or mustard, lightly spread them on the
slices of bread. Layer the meat, arugula, and onions on top and
add another slice of bread. Cut the sandwich in half and serve
while the steak and onions are warm.
Getting Ahead: Cook the steak ahead of time and assemble a
cold steak sandwich at serving time.
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